Chickpea puree with pitta triangles

Ingredients

CHICKPEA PUREE

800

g

(2 x 400 g cans) chickpeas, drained

5

ml

salt

45

ml

lemon juice

3

garlic cloves, crushed

80

ml

olive oil

PITTA TRIANGLES

3

pitta breads (or more as needed)

olive oil

sesame seeds

Method

Process the puree ingredients until smooth.Adapt seasoning to taste and chill until needed.Serve with pitta triangles or bread.The puree dries out a little if left to stand - simply moisten with a little extra olive oil.

Pitta trianglesHalve the pitta breads and cut them into triangles.Brush lightly with olive oil and sprinkle with sesame seeds.Bake at 180 °C until golden brown.Allow to cool and store in an airtight container.

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